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FACULTY OF HOTEL AND TOURISM MANAGEMENTUNIVERSITI TEKNOLOGI MARA

NAME : 1.___________________________________: 2.___________________________________

METRIC NO : 1.___________________________________: 2.___________________________________

COURSE / CODE : HTC296 - PROFESSIONAL TRAINING I

DATE : 22-23 SEPTEMER 2!1"

TIME : REFER TO SCHEDULE

SEMESTER : #UNE- OCT 2!1"

PROGRAMME/CODE : D$%&'() $* C+&$*), A, / HM 110

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1.! DESCRIPTION OF PRO#ECT AND TASKS

The test project for cooking will be carried out in rotating modular format over a

period, total project time 2.! '+,. Attached is a sample of the kitchen rotationsystem, please refer attachment.

Group of TOstudents will prepare the modules.

All recipes must be displayed to the faculty by using the official standard recipe

form provided.

All students should run through the modules over the day of their examination day

two modules to be examined.

All food preparations will commence and conclude on the same day. tudents are

not permitted to do preparations in advance. !o outside ingredients are allowed.

All ingredients provided by the faculty are listed in this examination paper.

2.! MODULE OVERVIE

"odule # $% & of Total "arks SOUP

"odule ' $%& of Total "arks MAIN COURSE

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3.! MODULE TIMING

3.1 DAY 1SESSION 1

MONDAY: 2" SEPT 2!12( MORNING SHIFT

%).%% ( %).'$ *riefing by the +hief udge

%).-% ( #%.%% "ise en place cooking, cutting, etc/

#%.%% ( P,* M'4+& I:APPETI5ER 7+48$*8

#%.%% ( #%.-% 0inal 1reparation for "odule '

#%.-% ( P,* M'4+& 2: MAIN COURSE 7+48$*8

#%.-% ( ##.%% +lean work station

##.%% ( ##.-% +omment 23A

3.2 DAY 1SESSION 2

MONDAY: 2" SEPT 2!12( AFTERNOON SHIFT

%'.%% ( %'.'$ *riefing by the +hief udge

%'.-% ( %4.%% "ise en place cooking, cutting, etc/

%4.%% ( P,* M'4+& I:APPETI5ER 7+48$*8

%4.%% ( %4.-% 0inal 1reparation for "odule '

%4.-% ( P,* M'4+& 2: MAIN COURSE 7+48$*8

%4.-% ( %$.%% +lean work station

%$.%% %$.-% +omment 23A

3.3 DAY 2SESSION 3

MONDAY: 2" SEPT 2!12( MORNING SHIFT

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%).%% ( %).'$ *riefing by the +hief udge

%).-% ( #%.%% "ise en place cooking, cutting, etc/

#%.%% ( P,* M'4+& I:APPETI5ER 7+48$*8

#%.%% ( #%.-% 0inal 1reparation for "odule '

#%.-% ( P,* M'4+& 2: MAIN COURSE 7+48$*8

#%.-% ( ##.%% +lean work station

##.%% ( ##.-% +omment 23A

5

".! MARKING CRITERIA4.1 DESCRIPTION OF JUDGING

M$-E*-P&) )*4 C&)*&$* !-1! %'$*

o 1lanned arrangement of materials for trouble(free working and service. +orrect utili6ation

of working time to ensure punctual completion. +lean, proper working methods during thecompetition will also be judged as are the conditions after leaving the kitchen.

C',, P,';$'*)& P,%),)$'* !-3! %'$*

o +orrect basic preparation of food, corresponding to today7s modern culinary arts.

1reparation should be by practical, acceptable methods that exclude unnecessary

ingredients. The punctual delivery of each entry at the appointed time is a matter of urgentnecessity. Appropriate cooking techni8ues must be applied for all ingredients, includingstarches and vegetables.

A,,)*8(* )*4 P,*)$'*/I**'

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;ands

Tasting 0ingers

*ad ;abits +orrect and clean uniform

@== A119A> ) points/

+olours *alance

TE>9 3 +

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Fescription To prepare an appeti6er of CREAM OF ROCCOLI SOUP

1resent in appeti6er plate.

All chinaware and glassware will be provided by the faculty. !o personal chinaware and glassware are permitted to use.

ervice Fetails 2 %',$'* ,

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6.! BUESTION 2

6.1 "odule ' $%& of Total "arks MAIN COURSE

M'4+& 2 M)$* C'+, HTC296

Fescription 1repare a main course ROASTED SIRLOIN

erve with 1 )+ ($*$(+(DEMIGLACE ASED/

erve with - types of different cutting vegetables,H

1 TURNED VEGETALES AND 2 TYPE OTHER CUTTINGVEGETALES

erve with # type of starch H CROBUETTES POTATO

'(()4

ervice Fetails 2 %',$'* ,

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INGREDIENT ORDER LIST

All completed form of recipe must be submitted latest by SEPTEMER2!1" before1?!! 0.!!%( to A+AF9":+ AFC:=

asparagus no

*eef bacon no

black sesame seeds gm

bread crumbs gm

*read white slice

*read 0rench loaf gm

+apsicum ( green no+apsicum ( red no

+apsicum ( yellow no

carrots nos

celery nos

cheese ( +heddar gm

cheese ( mo66arella gm

cheese ( parmesan gm

cherry tomatoes gm

9gg no

flour ( hard gm

flour ( soft gm

french beans gm

heavy cream ml

herbs ( chives gm

herbs ( oregano gm

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herbs (basil gm

herbs( parsley gm

herbs( thyme gm

honey gm

leeks gm

lemon piece

"ushroom button gm

mushroom shitake gm

pistachio nuts gm

salted butter gm

tomatoes gm

Turkey ham gm

uht milk ml

vinegar distilled ml@hite radish gm

Iucchini green Gm

Iucchini( yellow gm

?.! COMMON FOOD J NON-FOOD INGREDIENT LISTT' ()> )

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*rown ugar

*utcher tring

+hicken tock 1owder

+hilli 1owder

+innamon ticks

+love

+oulis Fe Tomate

+urry 1owder

Fry ;erbs ( 0ull et

Grease proof paper

"ashed 1otatoe

"uslin +loth

!utmeg 1owder

1aprika1archment 1aper

1lastic @rap

alt

tar Anise

ugar ( +astor

ugar ( Granulated

Tomato 1aste

Turmeric 1owder

@hite 1eppercorn

.! LIST OF EBUIPMENT AND UTENSILS PROVIDED Y FACULTY

NO UTENSILS AND EBUIPMENT NOTE

%# :ndividual cutting board # each

%' cooking pot 3 pans # set each

%- stock pot # set each

%4 ' jug blender , # food processor sharing

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%$ mixing bowl #set

%? ' x plastic wrap sharing

%J ' x foil haring

%) #%%pcs bamboo skewer haring

%K "ise en place container ( '% each round shape/ #set each

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K.% RECIPE FOR* + ,TC2-6 PROFESIONAL TRAINING I/o) 0%( o&( %n# &%st" "t!% fo!0 if (o) n""# 0o!" &%"s

N%0" %n#*"t!i No

1.2.

*o#)" No MODULE 1 (APPETIZER)D%t" "%0Ti0" of "%0it$"nN%0" of R"i&"

7)%ntit(

Unit

In!"#i"nt 7)%ntit(

Unit

In!"#i"nt

Cooking Method:

N%0" %n#*"t!i No

1.2.

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*o#)" No MODULE 2 (MAI COUR!E)D%t" "%0Ti0" of "%0it$"nN%0" of R"i&"

7)%ntit(

Unit

In!"#i"nt 7)%ntit(

Unit

In!"#i"nt

Cooking Method:

htc296 okt 2014 (q) (1)

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